Lasagna Recipe (Cottage Cheese version)

Introduction

This cottage cheese lasagna offers a deliciously creamy and rich alternative to traditional ricotta-based versions. You get the same comforting, layered satisfaction with a distinct, velew velvety texture in the cheese filling. It’s a crowd-pleasing, make-ahead classic that is perfect for feeding a large family or gathering.

Prep & Cook Time

• Prep Time: 50 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12

Ingredients

• 1 pound ground beef
• 1/2 pound mild or spicy Italian sausage (casings removed if necessary)
• 3 garlic cloves (minced)
• 1/2 medium white onion (finely chopped)
• 1 can tomato sauce (29 ounces)
• 1 can tomato paste (12 ounces)
• 2 teaspoons dried oregano leaves
• 1 1/2 teaspoons kosher salt
• 2 eggs
• 3 cups small curd cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 box lasagna noodles (traditional, NOT no-boil) (16 ounces)
• Nonstick cooking spray
• 1 pound mozzarella cheese slices
• Additional grated Parmesan cheese
• Chopped fresh basil leaves

Instructions

1. Cook the lasagna noodles according to package directions. Drain, rinse with cool water, and lay noodles flat on a sheet of parchment or wax paper to prevent sticking.
2. In a large pot or Dutch oven over medium-high heat, brown the ground beef and Italian sausage, breaking it apart with a spoon. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
3. Drain any excess grease from the pot. Stir in the tomato sauce, tomato paste, dried oregano, and 1 1/2 teaspoons kosher salt. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
4. Preheat your oven to 350°F (175°C).
5. In a medium bowl, combine the eggs, cottage cheese, 1/2 cup grated Parmesan cheese, dried parsley, 1 teaspoon kosher salt, and black pepper. Mix well.
6. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
7. To assemble, spread 1 cup of the meat sauce evenly over the bottom of the prepared dish. Arrange a single layer of lasagna noodles over the sauce (approximately 4-5 noodles, breaking as needed to fit).
8. Spread half of the cottage cheese mixture over the noodles. Arrange half of the mozzarella cheese slices over the cottage cheese layer.
9. Spoon 2 cups of meat sauce over the mozzarella. Repeat the layers: noodles, remaining cottage cheese mixture, remaining mozzarella slices, and another 2 cups of sauce.
10. Top with a final layer of noodles. Spread the remaining meat sauce over this top noodle layer. Sprinkle generously with additional grated Parmesan cheese.
11. Cover the dish tightly with aluminum foil. Bake for 35 minutes.
12. Remove the foil and bake, uncovered, for an additional 10-15 minutes, until the cheese on top is melted and bubbly.
13. Let the lasagna stand for 15 minutes before cutting. Garnish with chopped fresh basil leaves and serve.

Variations

• Vegetarian Twist: Omit the ground beef and sausage. Bulk up the sauce with finely chopped mushrooms, zucchini, and bell peppers sautéed until tender.
• Spicy Kick: Use spicy Italian sausage and add a pinch of red pepper flakes to the sauce while it simmers.
• Skillet Lasagna: Simplify assembly by layering cooked noodles, sauce, and cheese mixtures directly in a large, deep oven-safe skillet before baking.
• Individual Portions: Assemble the lasagna in smaller, personal-sized oven-safe dishes for easy serving and portion control.

Tips for Success

• Rinsing the cooked noodles with cool water and laying them flat prevents them from clumping together into a sticky mass.
• Letting the lasagna rest for a full 15 minutes after baking allows the layers to set, making it much easier to cut clean squares.
• For a smoother cottage cheese filling, you can pulse it a few times in a food processor before mixing with the other ingredients.
• Taste your meat sauce before assembling and adjust seasoning if needed, as brands of tomato products can vary in saltiness.

Storage & Reheating

Let the lasagna cool completely, then cover tightly with plastic wrap or foil and refrigerate for up to 4 days. You can also freeze it, well-wrapped, for up to 3 months. Reheat individual portions in the microwave, or cover the whole dish with foil and warm it in a 350°F oven until heated through.

FAQ

Can I use no-boil lasagna noodles?

No, this recipe is formulated for traditional noodles that you boil first. The sauce moisture and cook time are not adjusted for no-boil noodles, which could result in undercooked pasta or a dry lasagna.

Why cottage cheese instead of ricotta?

Cottage cheese creates a lighter, slightly tangier, and often creamier texture. It’s also a more budget-friendly option and is readily available.

Do I have to use both meats?

You can use all ground beef (1 1/2 lbs total) or all Italian sausage if you prefer, but the combination provides a more complex flavor.

Can I make this lasagna ahead?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

How do I know when it’s done baking?

The lasagna is done when the sauce is bubbling vigorously around the edges and the cheese on top is fully melted and lightly browned.

Can I use fresh parsley instead of dried?

Yes, you can substitute fresh parsley. Use about 1/4 cup of chopped fresh parsley in place of the 2 tablespoons dried.